Aunt Sue's peanut brittle has long been
a family favorite! (Sue is a sister of Hope Pryor the Owner/Publisher
of CooksRecipes.com.)
Aunt Sue's Peanut Brittle
- 2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
1 cup raw peanuts
1 tablespoon butter
2 teaspoons baking soda
- 1 teaspoon kosher salt
1 tablespoon vanilla extract
- Line a large baking sheet with lightly
buttered aluminum foil. Set aside.
- Combine the sugar, corn syrup and water
in a heavy 3-quart saucepan. Cook over medium heat, stirring
constantly, until the sugar is dissolved. Continue cooking, stirring
occasionally, until the mixture reaches the soft crack stage
(285°F / 140°C) or when small amount of mixture dropped
in cold water separates into hard but not brittle threads.
Add the peanuts and butter. Cook, stirring
constantly, to the hard crack stage (300°F / 150°C) or
until small amount of mixture dropped in cold water separates
into hard, brittle threads. Remove from the heat. (See Cook's
Note).
- Quickly stir in the baking soda, salt
and vanilla (mixture will foam up). Turn the mixture onto prepared
baking sheets. Spread out with a metal spatula as thin as possible (warmed
pans help to spread mixture thinner).
- Cool completely, invert pan and peel off
foil; break into serving pieces. Store in tightly covered container
at room temperature.
Makes about 150 (2-inch) pieces.
Cook's Note: Not bothering with a candy
thermometer, Aunt Sue would simply say to cook the sugar/syrup
mixture until it turns the perfect golden color, add the peanuts
and cook a couple more minutes...maybe this was her secret?!!
Nutritional Facts Per Serving: 25.9 calories;
25% calories from fat; 0.8g total fat; 0.2mg cholesterol; 32.7mg
sodium; 10.4mg potassium; 4.7g carbohydrates; 0.1g fiber; 4.5g
sugar; 4.5g net carbs; 0.4g protein.
